Wednesday, September 5, 2007

Carrie Wass made this in Napa last weekend and it was gone before she put it down on the table. Only bummer is that you have to wait a minimum of 8 hours to eat it due to chill time. Worth every minute, though.

Key Lime PieGourmet May 2003

Key limes are also known as Mexican or West Indian limes. If you can't find them in your area, substitute bottled Key lime juice. We've tried several different brands in our test kitchens, and prefer the taste of Manhattan.

* This recipe is modified from the classic one found on many condensed milk and Key lime juice labels; we've added additional lime juice for more tartness.

Make crust: Preheat oven to 350°F.Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.Make filling and bake pie: Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.

Make topping: Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.

1 comment:

This recipe was really easy with the exception of the fact that it took FOREVER to juice all those little Mexican limes. One thing to note - I added about 3/4 cup of confectioner's sugar to the whipping cream, this was a much tastier topping and counteracted the MAJOR tartness of the pie. Definitely recommend that adjustment.